Posted on 02/22/2013 9:01:08 AM PST by US Navy Vet
Please post 'em here!
Zowie. Mind pinging me when the thread is done?
Texas Style (easy method)
- 2 boxes of Wick Fowler’s 2 Alarm Chili Kit
- 4 lbs of dice beef (chuck)
- Bacon grease from 10 slabs of cooked bacon
- Serrano peppers
Cook meat with chopped serrano peppers, do not drain fat, add bacon grease, then add the rest of the ingredients and simmer for 4-5 hours until the meat is falling apart.
Bump for the best thread idea in a while!
(always fun to see people bickering over the with or without beans debate as well...)
Chili recipes to check out!
I know of a couple good chili recipes, but I’ll have to wait until I’m home to post them here.
Send that recipe to the guys at The Heart Attack Grill, it’ll make a great side dish for one of their monster bacon cheese artery cloggers...
2 lbs meat (beef or turkey), 1 chopped onion, 1 chopped pepper, 1 large can of tomatoes, 2 can of any kind of beans you like, I use pinto and kidney, 1 tbsp ketchup,
garlic powder (not garlic salt), 3tbsp red chili powder, 1 tbsp cumin, 2 tsp black pepper, 2 tsp salt, 1 tsp
cayenne pepper, 1 tsp sugar. Brown meat, drain excess fat if you like. Add onion and pepper return to heat. Mix the rest of incredients. Cook for 30 minutes. Sometimes I add corn and serve with cornbread.
I don't have the recipe, but Harris Teeter comes close to perfection with their "Roadhouse Chili and Beans". I just mix in some corn and microwave to very hot. Then I smother the top with chopped sweet yellow onion and thick shredded sharp cheddar and cover until the cheese is melty and gooey (don't microwave with the cheese already on top or it'll probably disappear into the chili which I don't like). Then I just add some oyster crackers on top while I eat. Heaven.
Ward’s Trailer Park Chili
Here’s what I used to make a crock pot’s worth of chili – scale it to fit:
Ingredients -
• 1 #10 can of Cattle Rush Gold chili (Costco)
• 2-3 regular cans of Stagg no-beans chili (no TVP in this brand)
• 4 big heapin’ tablespoons of the Cajun spice or chili spice mix of your choice. I like chipotle chili powder. Or not if you want to keep it mild, but you’ll lose layers of flavor.
• A large bottle of Tabasco chipotle hot sauce. Cholula chipotle sauce is also great!
• ½ small jar (18 oz) of smooth peanut butter – recommend Adam’s (no sugar)
• 6 oz unsweetened bakers chocolate, grated fine. Use Scharfenberger’s if you’ve got the bux. Grating the chocolate ensures that it is quickly absorbed into the mix
• Mexican chocolate would be an interesting alternative.
• 1 cup of sun-dried tomatoes (Costco)
Procedure -
1. Warm the chili up in the crock pot – not bubbling too much
2. Over the next couple of hours, add 1 heapin’ tablespoon of chipotle chili powder every half hour. Stir and taste.
3. After the first hour, add the peanut butter and the chocolate. Stir and taste.
4. After the first hour and a half, add the sun dried tomatoes. Stir and taste.
5. Half hour before serving, add the chipotle Tabasco or Cholula to taste. Stir and taste.
This recipe can be spun any number of different ways: doing the chili from scratch and/or with no beans, using premium or freshly ground peanuts and bitter chocolate, your choice of additional vegetables (although that’s not really chili at that point), make your own authentic mole sauce, etc. This was the quick and cheap way.
The key is to use the ingredients to build layers of flavor: the chocolate/peanut butter combo for a mole-like foundation; the Cajun spice for a gentle glow of heat; the Tabasco or Cholula for a sharper, more upfront heat. For hardened heat seekers, blend up one or more habaneros for a real kick and big flavor – a healthy shot of Dave’s Insanity Sauce also works well; the sun dried tomatoes add a little chewyness and a small burst of fruity sweetness; the cheese imparts a silky cheesy texture. The addition of the no-beans chili alters the bean-to-meat ratio in a more delicious direction, I think.
Enjoy!
1 lb ground beef
1 lb of pork Sausage ( if you like hot chili us hot)
1 med onion diced
1 table spoon of minced garlic
black pepper, white pepper and red pepper to taste
2 table spoons of chili powder
1 tea spoon of cumin
brown the meat with the onions and garlic add the rest of ingredients add 2 cups of water cook down add another 2 cups of water and cook down to consistency you like and eat
I have no problem with chili containing beans, as long as they’re not kidney beans.
3 pounds boneless chuck, 1-inch cubes
2 tablespoons vegetable oil
4 to 6 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
3 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (13 1/2 ounce) can beef broth
1 broth can of water
1/2 teaspoon pepper
1 (15 ounce) can pinto beans, drained and rinsed
1 cup sour cream
1 lime, cut into 8 wedges
Sauté beef in oil in 4-quart pot until meat changes color but doesn't brown, 8 to 10 minutes. Combine chili powder, cumin and flour in cup. Add with garlic to beef; stir to coat meat. Add oregano.
Combine broth and water in bowl. Add 1 1/2 cups broth mixture and pepper to meat. Simmer, partially covered, 1 1/2 hours, stirring. Add remaining broth mixture to meat; simmer, partially covered, 30 minutes or until meat is very tender.
Add beans; heat through. Garnish with sour cream and lime.
Recipe Ping.
There’s a debate? Gotta have beans.
Those are my favorite, far better than pinto beans.
We made Max Memorial Chili this week.
Our precious Golden Retriever has been on a “bland” diet (mostly hamburger and rice) since October, in an attempt to counter his vomiting and protracted weight loss. To lessen the length of time fixing his meals twice a day, we would cook up the ingredients for several meals at a time. When the dreaded verdict came down from the vet — put him down — and it was determined that he was suffering from pancreatic cancer, we had the ingredients for several meals already prepared. Rather than throw it all away, we cooked it into the best chili we have ever eaten.
MAX MEMORIAL CHiLI
2 lbs hamburger fried and drained without any spices
several cans of beans — red, black, pinto and all the juice
1/2 pint home made salsa canned from my garden 2010
1 cup left over cooked rice
Mix all in 4 qt. pot and simmer until heated through
Season to taste (won’t need much because of salsa)
I’ve made chili for years, but this is the best batch we’ve ever eaten. It doesn’t help with missing our dog though.
May Max R.I.P. across that Rainbow Bridge. I’m so sorry that we could not forestall the dreaded big C, Buddy.
CINCINNATI CHILI - serve over pasta with chopped green onions, cheese and sour cream (original) or use plain or in taco salad! Serves 18.
2 lbs. grd. beef
2 lbs. grd. pork
8 med. onions, chp.
12 clove garlics, crushed
Brown the above meat mixture and add:
1/4 c. white vinegar
1/4 c. cocoa powder
4 T. chili powder
1 t. cayenne pepper
4 T. Worcestershire sauce
8 t. cinnamon
6 t. oregano
4 t. grd. cumin
4 t. grd. allspice
4 t. Tabasco
6 bay leaves
2 t. brown sugar
salt/ pepper to taste
Cook a few minutes and add:
4 - 15oz. cans kidney beans
2 - 28 oz. crushed tomatoes
1 - small can tomato paste
Simmer 1 1/2 hours.
I agree, but them’s fighting words around here to some who claim to be purists.
Here are the recipes from Terlingua’s contest winners - http://www.chili.org/recipes.html
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